University  Bulletins 


Series  XII,  Number  25 


University  Bulletins  Published  Quarterly 
by  the  University  of  Nebraska  at  the  Uni- 
versity of  Nebraska.  Entered  at  the  Post- 
Office  at  Lincoln,  Nebraska,  as  Second- 
Class  Matter  tinder  act  of  Congress,  July 
16,  1896. 


Nebraska  Boys’  and  Girls’  Associations. 


ORGANIZATION 

By  E.  C.  BISHOP 


SELECTING  CORN  FOR  THE  CONTEST 

By  VAL  KEYSER 


ISSUED  JOINTLY  BY  THE 

DEPARTMENT  OF  FARMERS’  INSTITUTES 

AND  THE 

DEPARTMENT  OF  PUBLIC  INSTRUCTION 


November,  1907 
The  Univeksitv  Peess 
Lincoln,  Nebraska 


TABLE  OF  CONTENTS. 


PAGE 

The  State  Contest  and  Convention i 3 

The  State  Contest  4 

Application  Blank 4 

Nebraska  Corn  Contest  5 

Corn  Districts  of  the  State 5 

Corn  Contest 6 

Class  D,  Acre  Contest "7 

Cooking  Contest 7 

Corn  Bread 8 

Boston  Brown  Bread 9 

Steamed  Corn  Bread 10 

Golden  Corn  Cake 10 

Wheat  Bread 10 

Score  Card  11 

Methods  of  Making  Bread 12 

Amount  of  Materials-.  13 

Rec^ipe  for  White  Bread  14 

Suggestions  for  Further  Work 15 

Sewing  Contest 16 

Program  for  the  State  Meeting 16 

County  Contests  and  Meetings 17 

Some  General  Suggestions  for  County  Contest 18 

Selecting  Corn  for  the  Contest 22 

Care  of  the  Show  Corn 23 

Place  to  Keep  the  Show  Corn 23 

Final  Selection  27 

Packing  Corn  to  Send  to  Contest  27 

Score  Card  for  Corn  27 

Discussion  of  Points  Enumerated  on  Score  Card 28 

Sweet  Corn  Exhibit 31 

Pop  Corn  Exhibit  31 

Recommended  List  of  Bulletins 32 


N 2T ^ 


A 


THE  STATE  CONTEST  AND  CONVENTION 

(E.  C.  Bishop.) 


. The  annual  state  contest  and  convention  of  the  Nebraska 
Boys’  Agricultural  Association  and  the  Nebraska  Girls’  Do- 
mestic Science  Association  will  be  held  this  year  in  connection 
with  the  annual  contest  and  meeting  of  the  Nebraska  Corn 
Improvers’  Association,  at  the  University  Farm,  at  Lincoln, 
January  20-24,  1908.  The  seventeen  other  Nebraska  Associa- 
tions of  Organized  Agriculture  meet  at  the  same  time  and 
place.  This  includes  the  Nebraska 
Association  of  Agricultural  Students, 

State  Veterinary  Medical  Association, 

State  Board  of  Agriculture,  | 

Dairymen’s  Association, 

State  Horticultural  Society,  ’ 

Duroc- Jersey  Breeders’  Association, 

Woman’s  Department  of  Organized  Agriculture,  ‘ ' 

Park  and  Forestry  Association,  ' 

Poland  China  Breeders’  Association,  ' 

State  Beekeepers’  Association, 

State  Swine  Breeders’  Association,  ^ ' 

State  Poultry  Association,  . 

Corn  Improvers’  Association, 

Shorthorn  Breeders’  Association, 

Improved  Live  Stock  Breeders’  Association. 

Farmers’  Institute  Conference, 

Aberdeen  Angus  Breeders’  Association. 

These  organizations  will  bring  to  this  joint  meeting  some  of 
the  best  talent  the  country  affords.  In  addition  to  their  own 
program  and  contest,  our  members  are  invited  to  visit  the  state 
poultry  and  horticultural  shows,  and  the  Corn  Improvers’  con- 
test. 


4 The  University  of  Nebraska 

THE  STATE  CONTEST. 

The  state  contest  of  the  boys’  and  girls’  associations  includes 
three  departments:  Corn,  cooking  and  sewing. 

Eligibility  of  Exhibitors. — While  the  corn  contest  is  prima- 
rily for  boys  and  the  cooking  and  sewing  contest  for  girls,  any 
Nebraska  boy  or  girl  under  twenty-one  years  of  age  is  entitled 
to  enter  any  or  all  contests  as  herein  designated  with  the  fol- 
lowing exceptions : 

1.  Students  and  ex-students  of  the  School  of  Agriculture  and 
School  of  Home  Economics  are  debarred  in  all  classes.  2.  Only 
exhibitors  who  are  members  of  a county  contest  and  who  first 
exhibit  in  the  county  contest  may  enter  exhibits  in  Class  A. 

Notice  to  Exhibitors. — The  great  number  of  exhibits,  the  ex- 
tent of  territory  from  which  they  come  and  the  short  time  al- 
lowed for  getting  exhibits  into  place,  judging,  announcing  re- 
sults, awarding  premiums  and  closing  the  contest,  make  it  nec- 
essary to  require  strict  observance  of  all  regulations.  Read 
carefully  this  entire  bulletin,  be  sure  that  you  understand  fully 
all  requirements  and  proceed  promptly  and  correctly. 

HOW  TO  ENTER 

Any  person  desiring  to  make  exhibit  in  any  of  the  contests 
should  fill  out  the  following  application  blank  and  mail  it  at 
once : 

APPLICATION  BLANK. 

Director  Corn  Contest,  Lincoln,  Nebr. 

Dear  Sir:  I desire  to  make  entry  in  the  Nebraska  Corn 

Contest  as  follows: 


Class , Lot ; Class , Lot ; Class , Lot 

Class , Lot ; Class , Lot ; Class , Lot 


My  exhibit  will  be  forwarded  about  January  . . . 1908,  as 
below  indicated : 

(a)  Send  by.  express,  freight,  or  mail,  (b)  Bring  it  myself, 
(c)  Send  it  in  care  of (Underline  state- 

ment (a),  (b),  or  (c),  whichever  applies. 

Date , 190..  Name 

R.  F.  D.  or  Street  No. . . . Town 

County 

Note:  Fill  the  above  blank,  detach  it  and  mail  at  once. 


Nebraska  Boys^  and  GirW  Associations  5 

^ NEBRASKA  CORN  CONTEST 

(January  23-24,  1908.) 

Time  of  Entry. — 1.  Corn  exhibits  sent  by  express  or  freight 
must  reach  Lincoln  not  later  than  Saturday,  6 o’clock  p.  m., 
January  18.  (Allow  two  or  three  days  for  delay  on  the  way  in 
shipment.) 

2.  Corn  exhibits  brought  by  the  exhibitor  or  some  other  per- 
son must  be  delivered  at  the  exhibit  building  not  later  than  6 
o’clock  p.  m.,  Monday,  January  20. 

3.  Sewing  and  cooking  exhibits  must  be  delivered  at  the  ex- 
hibit building  not  later  than  6 o’clock  p.  m.,  Wednesday,  Janu- 
ary 22.  If  sent  by  mail  or  express,  exhibits  must  reach  Lincoln, 
Tuesday,  January  21. 

4.  All  exhibits  sent  by  mail,  express  or  freight  must  be  fully 
prepaid.  Each  exhibitor  is  responsible  for  getting  his  exhibit 
to  and  from  the  contest. 

CORN  DISTRICTS  OF  THE  STATE 

Owing  to  the  widely  differing  conditions  governing  corn 
culture  in  Nebraska,  for  the  purpose  of  affording  a better  classi- 
fication of  exhibits  of  corn  so  that  exhibitors  will  compete  only 
with  corn  grown  in  their  respective  sections,  the  state  has  been 
divided  into  two  corn  districts.  Each  exhibitor  in  Class  A will 
fill  out  his  entry  card  for  Lots  1 and  2,  Eastern  District,  or 
Lots  3 and  4,  Western  District,  as  indicated  by  the  accompany- 
ing map: 


JUNE  DIVIDING  THE  STATE  INTO  EASTERN  AND  WESTERN  DISTRICTS 


6 


The  University  of  Nebraska 

CORN  CONTEST 


, 


Class  A. — Ten-ear  exhibit. — (Open  only  to  members  who  se- 
cured seed  last  spring  under  direction  of  the  County  Manager, 
and  who  first  exhibit  at  the  county  contest.) 

Class  A,  Lot  1.  White  Corn,  by  resident  of  Eastern  Corn 
District. 

Class  A,  Lot  2.  White  Corn,  by  resident  of  Western  Corn 
District.  ^ 

Class  A,  Lot  3.  Yellow  Corn,  by  resident  of  Eastern  Corn 
District. 

Class  A,  Lot  4.  Yellow  Corn,  by  resident  of  Western  Corn 
District. 

Class  B,  open  to  all. 

Ten-ear  exhibit,  selected  from  corn  grown  by  exhibitor,  by 
some  member  of  exhibitor’s  family  or  in  the  growing  of  which 
the  exhibitor  has  had  some  part. 

Class  B,  Lot  1.  White  Corn,  from  any  part  of  the  state. 

Class  B,  Lot  2.  Yellow  Corn,  from  any  part  of  the  state. 

Class  B,  Lot  3.  Any  other  than  white  or  yellow  corn. 

Class  C,  Collective  Exhibits.  Open  to  all. 

Class  C,  Lot  1.  Six  ears  each  of  as  many  kinds  and  varieties 
of  corn  as  can  be  collected  by  the  exhibitor. 

Class  C,  Lot  2.  One  ear  each  exhibit  of  as  many  sizes,  shapes, 
colors  and  kinds  of  ears  of  corn  as  can  be  col- 
lected by  the  exhibitor.  This  exhibit  should 
include  as  many  shapes,  such  as  cylindrical, 
tapering,  round,  flattened,  large  or  pointed 
' ; ends,  large  middle  and  all  odd  shapes,  as  can 

' be  collected;  all  sizes,  from  the  shortest  to  the 

longest  and  from  the  smallest  to  the  largest  in 
; circumference ; all  colors  with  their  variations ; 

■ and  all  kinds  of  corn  as  to  smoothness,  rough- 

ness, shape  of  kernels  and  forms  and  colors  of 
cobs. 

Class  C,  Lot  3.  The  Best  Single  Ear,  any  variety. 

In  Class  C the  exhibitor  need  have  no  part  in  raising  the 
corn  exhibited.  The  premiums  are  offered  for  collecting.  In 


Nebraska  Boys*  and  Girls*  Associations  7 

Lots  1 and  2,  scoring  is  made  on  two  points,  (a)  the  number 
of  Six-Ear  Exhibits  in  Lot  1,  and  the  number  of  Single  Ear 
Exhibits  in  Lot  2;  (b)  the  quality  of  corn  and  kind  of  ears 
exhibited. 

CLASS  D,  ACRE  CONTEST 
(Twenty-Ear  Exhibit.) 

Those  entering  this  class  must  write  to  the  State  Director  or 
to  the  County  Superintendent  for  full  directions  for  appoint- 
ment of  committee  who  will  measure  the  acre,  see  the  corn 
husked  and  weighed,  and  make  proper  report. 

Class  E,  Sweet  Corn.  Ten  Ear  Exhibit,  any  variety.  Open 
to  all. 

Class  F,  Pop  Corn.  Ten  Ear  Exhibit,  any  variety.  Open 
to  all. 


CUT  SHOWIN-G  girl’s  EXHIBIT 

COOKING  CONTEST 

Class  G,  Bread.  One  Loaf.  Open  to  all. 

Class  G,  Lot  1.  Wheat  Bread. 

Class  G,  Lot  2.  Corn  Bread.  (Any  bread  in  which  corn  meal 
forms  a part.) 

Exhibitors  may  choose  their  own  receipts.  A neatly  written 


8 


The  University  qf  Nebraska 


copy  of  the  recipe  must  accompany  each  exhibit.  The  bread 
must  be  made  and  baked  by  the  exhibitor,  without  assistance. 

Through  the  courtesy  of  Miss  Rosa  Bouton  of  the  Home 
Economics  Department,  University  of  Nebraska,  we  are  per- 
mitted to  present  here  the  following  extracts  from  Bulletin 
“Home  Study  Series,”  No.  2,  entitled,  “Food  a Factor  in  the 
Home, — Cereals  and  How  to  Cook  Them.”  This  bulletin  is  sent 
free  upon  application.  Address,  Miss  Rosa  Bouton,  University 
of  Nebraska,  Lincoln,  Nebr. 

CORN  BREAD 

A BEAUTIFUL  PLANT 
“How  straight  and  tall  and  stately  stand 
Its  serried  stalks  upright  and  strong ! 

How  nobly  are  its  outlines  planned. 

What  grace  and  charm  to  it  belong  I 
What  splendor  its  rustling  leaves ! 

What  richness  in  its  close-set  gold! 

What  largess  in  its  clustered  sheaves. 

New  every  year,  tho  ages  old!” 

— Celia  Thaxter. 

Since  corn  is  King  in  Nebraska  it  is  fitting  that  corn  pro- 
ducts should  have  a place  in  the  cooking  contests  of  Nebraska. 

Corn  bread  or  Johnny  cake  doubtless  had  its  origin  in 
America,  because  maize,  or  corn  as  it  is  commonly  called,  is 
a native  of  this  country.  The  crude  food  which  the  Indians 
prepared  from  corn  and  baked  on  hot  stones  before  their  camp 
fires  and  the  hoe  cake  of  the  negroes  are  among  the  primitive 
forms  of  corn  bread. 

By  the  addition  of  such  substances  as  milk,  eggs,  sweetening, 
shortening,  etc.,  many  varieties  of  corn  bread  have  developed 
which  are  much  more  palatable  than  the  primitive  forms. 

Corn  bread  is  usually  made  light  by  means  of  baking  pow- 
der or  soda  used  with  cream  of  tartar  or  sour  milk. 

Corn  contains  less  proteid  than  wheat  and  that  wdiich  it  has 
is  not  in  the  form  of  gluten  which  makes  possible  the  light  por- 
ous loaf  produced  from  wheat  flour.  For  this  reason,  there  can 


Nebraska  Boys^  and  Girls’  Associations 


9 


not  be  made  from  corn  meal  or  flour  a loaf  having  the  same 
pleasing  porous  texture  that  loaves  made  from  wheat  flour 
possess.  Bread  made  from  corn  meal  crumbles  easily  and  that 
made  from  rye  is  iticlined  to  be  sticky.  Therefore  a bread  made 
from  a mixture  of  the  two  is  considered  by  many  an  improve- 
ment on  that  made  from  either  used  alone.  In  the  well  known 
Boston  brown  bread  graham  flour  is  added  to  the  mixture  of 
corn  meal  and  rye.  This  bread  is  steamed  or  baked  a long  time 
in  a slow  oven.  The  high  favor  in  which  this  bread  was  held  in 
New  England  was  probably  largely  due  to  the  flavor  developed 
by  baking  in  the  brick  oven  of  the  long  ago.  Those  ovens  gave 
a regular  heat  and  the  bread  remained  in  the  ovens  for  hours 
at  a temperature  low  enough  to  keep  it  from  burning  and  high 
enough  to  bake  it  thoroughly.  The  recipe  for  Boston  brown 
bread  given  by  Miss  Farmer  in  the  Boston  School  Cook  Book 
is  as  follows: 


2 cups  sour  milk,  or  1%  cups  sweet  milk  or  water. 

Mix  and  sift  dry  ingredients,  add  molasses  and  milk,  stir 
until  well  mixed,  turn  into  a well-buttered  mould,  and  steam 
three  and  one-half  hours.  The  cover  should  be  buttered  before 
being  placed  on  mould,  and  then  tied  down  with  string;  other- 
wise the  bread  in  rising  might  force  off  cover.  Mould  should 
never  be  filled  more  than  two-thirds  full.  A melon-mould  or 
one-pound  baking  powder  boxes  make  the  most  attractive 
shaped  loaves,  but  a five-pound  lard  pail  answers  the  purpose. 
For  steaming,  place  mould  on  a trivet  in  kettle  containing 
boiling  water,  allowing  water  to  come  half-way  up  around 
mould,  cover  closely,  and  steam,  adding,  as  needed,  more  boil- 
ing water. 

The  steamed  corn  bread  or  brown  bread  given  in  the  Ne- 
braska Corn  Book,  issued  in  1906,  is  made  of  corn  meal  with 
graham  flour. 


BOSTON  BROWN  BREAD 


1 cup  rye  meal. 

1 cup  granulated  corn  meal. 
1 cup  graham  flour. 


% tablespoon  soda. 
1 teaspoon  salt. 

% cup  molasses. 


10 


The  University  of  Nebraska 


STEAMED  CORN  BREAD 

4 cups  sour  milk.  % cup  raisins  seeded. 

1 cup  molasses.  3 teaspoons  salt. 

21/2  cups  corn  meal.  5 teaspoons  soda. 

2 cups  graham  flour. 

Steam  four  hours. 

One  half  of  this  recipe  may  be  used  to  ^advantage. 

The  Golden  Corn  Cake  given  in  the  same  book  and  copied 
from  Boston  School  Cook  Book  is  an  example  of  corn  bread 
made  with  corn  meal  and  white  flour. 

GOLDEN  CORN  CAKE 

% cup  corn  meal.  1 egg. 

11/4  cups  flour.  % tablespoon  melted  butter. 

1/4  cup  sugar.,  4 teaspoons  baking  powder. 

1 cup  milk.  1 teaspoon  salt. 

Mix  and  sift  dry  ingredients ; add  milk,  egg  well  beaten  and 
butter;  bake  in  shallow  buttered  pan  twenty  minutes. 

The  above  will  make  a cake  about  two  inches  thick  if  baked 
in  a pan  6x8  inches. 

Corn  bread  may  be  made  of  corn  meal  without  the  addition 
of  the  flour  of  other  grain  but  the  taste  is  not  as  pleasing  to 
most  people  as  when  some  other  flour  is  used  with  the  corn 
meal. 

V/HEAT  BREAD 

Of  all  cereals  wheat  is  most  highly  prized.  Oats,  so  far  as 
actual  nutrients  are  concerned,  equals  it  in  food  value.  Indeed 
the  average  per  cent  of  the  muscle  building  substance  in  oats 
is  considerably  higher  than  in  wheat  but  the  proteid  in  the 
wheat  is  largely  gluten,  a gray,  tenacious,  elastic  material, 
which  makes  possible  the  light  porous  character  of  the  loaf 
made  from  wheat  flour.  The  same  spongy  attractive  texture 
cannot  be  secured  with  meal  or  flour  made  from  other  grains, 
because  comparatively  little  of  their  proteid  is  in  the  form  of 
gluten.  By  washing  in  running  water  a piece  of  dough  made 
from  wheat  flour,  an  elastic  gummy  substance  is  obtained 
which  is  gluten.  Likewise  the  gum  which  children  get  by 
chewing  wheat  grains  is  gluten. 


Nebraska  Boys^  and  GirW  Associations 

SCORE  CARD  FOR  BREAD 


11 


UNIVERSITY  OF  NEBRASKA 


DEPARTMENT  OP  HOME  ECONOMICS 


Date 

Entry  No. 


Flavor 

Taste  \ 

Odor 

Texture  of  Crumb 
Lightness  1 
Doughiness  ! 

Color  i 

Moisture  J 

Texture  of  Crust 
Color  ) 

Hardness  j " " 

Size  and  Form 

Total.. - loo 

Flavor. — The  term  flavor  as  used  in  the  score  card  includes 
both  taste  and  odor.  The  most  important  requisite  of  good 
bread  is  a good  taste.  Excellent  bread  is  pleasing  in  odor  as 
well  as  taste  and  possesses  not  the  slightest  suggestion  of  a 
disagreeable  odor. 

Texture  of  the  Crumb. — In  good  bread  the  crumb  is  light, 
but  not  light  enough  to  crumble  when  cut  or  to  dry  out  quickly. 
The  holes  should  be  small  and  uniform  in  size,  no  large  holes. 

It  should  be  nearly  white  in  color  though  the  exact  tint  is 
not  of  as  much  importance  as  uniformity  of  color.  There 
should  be  no  color  streaks  which  signify  imperfect  mixing. 
Lumps  of  flour  are  decidedly  objectionable. 

The  crumb  should  be  well  baked  to  the  center  with  no  sug- 
gestion of  doughiness  in  streaks  or  otherwise. 

There  are  a few  people  who  prefer  their  bread  very  dry 
but  this  is  not  the  case  with  the  majority.  The  crumb  should 
therefore  be  moist  enough  to  be  generally  acceptable. 


45 

40 

lo 

5 


12 


The  University  of  Nebraska 


Texture  of  the  Crust. — The  crust  should  be  well  done,  ot  a 
rich  brown  color  but  never  burned.  It  should  have  a pleasing 
flavor  and  should  be  neither  too  hard  nor  too  soft  to  be 
palatable. 

Size  and  Form. — What  the  size  of  the  loaf  should  be  depends 
largely  on  where  it  is  to  be  used.  The  small  loaf  is  generally 
preferred.  A convenient  size  is  9 inches  lon^  by  4 inches  wide. 
However,  if  the  bread  is  to  be  served  to  large  numbers  who 
do  manual  labor  the  large  loaf  may  be  more  acceptable. 

The  form  of  the  loaf  is  the  least  important  of  all  the  points 
included  in  the  score  card.  But  if  two  loaves  were  equally 
good  in  all  particulars  except  form,  one  of  which  was  regular 
and  the  other  irregular,  the  regular  one  would  be  scored  the 
higher.  Eectangular  loaves  are  prefer^able  to  round  ones 
because  the  slices  are  more  uniform. 

Judge,  

Name  of  Exhibitor 

]\TETHODS  OP  MAKING  BREAD 

The  simplest  form  of  nutritious,  appetizing  bread  may  be 
made  by  adding  yeast  with  a little  salt  to  a mixture  of  warm 
water  and  flour  and  treating  according  to  directions  given 
later.  For  most  people  the  flavor  is  improved  if  to  the  above 
mixture  a little  sugar  and  shortening  be  added.  The  nutritive 
value  of  bread  is  increased  and  likewise  it  is  made  more  pleas- 
ing to  the  tastes  of  some  people  if  milk  is  used  instead  of  water 
for  a portion  or  all  of  the  wetting.  Some  housewives  think  they 
must  have  buttermilk  in  order  to  make  good  bread,  others  con- 
sider potatoes  or  at  least  the  water  in  which  they  have  been 
boiled,  essential.  While  these  substances  change  the  quality 
and  flavor  of  bread,  and  for  many  people  improve  it,  neverthe- 
less it  is  true  that  palatable,  nutritious  bread  can  be  made  by 
tile  simplest  method,  as  indicated  above. 

Many  people  scald  a portion  of  the  flour  and  cool  it  to  the 
desired  temperature  with  cold  milk  or  water  before  adding 
the  yeast.  It  is  claimed  that  scalding  tlie  flour  makes  the 
bread  more  moist.  The  same  claim  is  made  for  the  addition 
of  potatoes  and  buttermilk.  The  boiling  water  bursts  the 


Nebraska  Boys*  and  Girls*  Associations  13 

starch  granules,  making  them  more  soluble  and  ready  to  be 
transformed  into  glucose  from  which  the  gas  is  produced. 

There  are  two  general  methods  of  mixing  the  materials  in 
bread  making.  One  is  to  add  nearly  all  the  flour  directly  after 
putting  in  the  yeast,  making  a stiff  loaf  and  kneeding  it  before 
it  begins  to  rise.  The  second  method  is  to  add  at  first,  with  the 
yeast,  only  a portion  of  the  flour,  making  a comparatively  thin 
mixture  called  the  sponge.  This  is  left  in  a warm  place  until 
it  is  full  of  holes,  a veritable  sponge,  then  it  is  stirred  down,  the 
remainder  of  the  flour  added  and  the  mass  kneaded  thoroughly 
and  left  to  rise.  After  it  is  light  it  is  formed  into  loaves,  again 
left  to  rise  until  it  doubles  its  volume,  and  then  baked.  The 
yeast  grows  more  rapidly  in  the  thin  mixture  than  in  the  stiff. 
The  sponge  therefore  becomes  light  sooner  than  the  stiff  loaf. 
Some  contend  that  the  second  method  gives  the  better  flavor, 
others  hold  that  it  is  less  work  to  mix  the  flour  all  at  once  and 
therefore  prefer  the  first  method.  There  is  as  yet  much  differ- 
ence of  opinion  even  among  good  breadmakers  as  to  which  is 
the  better  method. 

AMOUNT  OF  MATERIALS 

In  general  the  proportion  of  liquid  to  flour  is  as  1 to  3,  but 
this  proportion  varies  according  to  the  nature  of  the  flour.  The 
hard  spring  wheats  from  which  so-called  bread  flour  is  made 
are  rich  in  gluten  and  therefore  absorb  more  water  than  the 
pastry  flour  which  is  made  from  soft  winter  wheat  and  is  poor 
in  gluten.  Therefore  less  flour  is  required  for  a given  amount 
of  liquid  if  bread  flour  is  used  and  more  if  pastry  flour. 

The  amount  of  yeast  to  be  used  in  making  a given  quantity 
of  bread  depends  on  the  time  to  be  consumed  in  the  making 
of  the  bread.  In  the  schools  where  it  is  not  convenient  to  let 
it  rise  over  night  and  where  the  entire  process  must  be  fin- 
ished in  the  least  possible  time,  larger  amounts  of  yeast  are 
used  than  should  be  used  in  the  home  where  the  time  element 
is  not  so  important  a factor.  If  the  bread  is  to  stand  over  night 
one-fourth  cake  of  compressed  yeast  or  one-half  cake  yeast 
foam,  to  two  cups  of  liquid,  under  favorable  conditions,  gives 
good  results.  With  this  amount  of  liquid  two  loaves  of  bread 


14 


The  University  of  Nebraska 


can  be  made.  If  it  be  desirable  to  complete  the  process  in  a 
very  short  time  the  amount  of  yeast  may  be  doubled  without 
any  disagreeable  flavor  appearing  in  the  bread. 

The  amount  of  salt,  sugar  and  shortening  to  be  used  depends 
much  upon  the  individual  taste.  Excellent  bread  is  made  by 
using  two  tablespoons  of  shortening,  two  tablespoons  sugar, 
two  teaspoons  salt  to  two  cups  of  liquid.  * 

If  the  above  general  statements  be  summarized  briefly  in 
the  form  of  a rec^ipe  it  would  be  as  follows : 

EEC^IPE  FOR  WHITE  BREAD 

V 

2 cups  water.  2 teaspoons  salt. 

6 cups  flour.  2 tablespoons  sugar. 

2 tablespoons  shortening. 

% cake  yeast  foam  or  14  cake  compressed  yeast. 

Put  the  yeast  to  soak  in  one-fourth  cup  warm  water,  to  half 
the  flour  add  the  salt,  sugar  and  shortening.  Into  the  mixture 
pour  one  cup  boiling  water.  Stir  thoroly.  Cool  with  three- 
fourths  cup  cold  water.  When  the  temperature  is  reduced  to 
90  degrees  F.  or  when  it  feels  warm,  not  hot,  add  the  yeast 
which  has  been  softened  in  the  one-fourth  cup  water.  Stir  un- 
til well  mixed,  then  cover  and  put  in  a warm  place.  If  possible 
keep  the  temperature  between  70 — 90  degrees  F.  When  the 
mixture  is  light  and  full  of  gas  bubbles,  stir  in  the  remainder 
of  the  flour,  more  or  less,  until  it  is  stiff  enough  to  work  with 
the  hands.  Then  take  it  out  on  the  bread  board  and  knead  until 
the  mass  is  of  a uniform  consistency  and  is  smooth  and  elastic 
to  the  touch. 

Enough  flour  must  be  added  while  kneading  to  keep  the 
dough  from  sticking  but  care  should  be  taken  not  to  add  too 
much  as  there  is  danger  of  making  the  dough  too  stiff  and  the 
bread  dry.  Put  the  dough  well  covered  in  a warm  place  and 
leave  until  it  doubles  its  volume.  Shape  into  loaves,  place  in 
greased  pans,  cover  and  let  it  again  double  its  volume,  then 
bake  in  a hot  oven  from  45  to  60  minutes.  If  the  loaves  are  al- 
lowed to  rise  too  long  before  baking  so  much  gas  is  produced 
that  some  of  the  holes  become  large  and  sometimes  the  pres- 
sure due  to  the  increase  and  expansion  of  the  gas  is  so  great 


Nebraska  Boy's  and  Girls'  Associations  15 

that  the  gluten  wall  is  broken,  the  gas  escapes  and  the  bread 
falls. . Besides  this,  acid  fermentation  is  likely  to  begin  when 
bread  is  left  too  long  and  a sour  taste  is  the  result. 

Care  must  be  taken  not  to  have  the  oven  hot  enough  to  burn 
the  bread.  The  heat  should  be  reduced  during  the  latter  part 
of  the  baking.  Bread  should  be  thoroly  baked. 

SUGGESTIONS  FOR  FURTHER  WORK 

After  a young  woman  has  had  sufficient  practice  to  get  uni- 
formly good  results  from  the  above  recipe  she  will  be  ready  to 
make  some  experiments  in  modifying  it,  by  use  of  milk,  butter- 
milk, potatoes,  etc.  She  will  also  have  developed  sufficient 
judgment  to  be  able  to  compare  different  methods  and  deter- 
mine which  is  the  best.  There  is  an  immense  amount  of  in- 
tensely interesting  work  for  young  women  to  do  along  this 
line. 

It  is  hoped  that  through  the  work  of  the  Girls’  Domestic 
Science  Associations  and  Clubs  much  may  be  done  to  improve 
the  quality  of  bread  used  in  Nebraska.  Doubtless  the  per  cent 
of  homes  in  which  excellent  bread  is  served  is  high,  neverthe- 
less the  quantity  of  heavy,  doughy,  or  sour  bread  consumed  in 
Nebraska  is  unfortunately  much  greater  than  is  good  for  the 
digestion  of  the  people  or  conducive  to  their  happiness. 

With  this  purpose  in  view  the  managers  of  the  state  Domes- 
tic Science  Association  propose  this  year  to  turn  the  attention 
of  young  women  to  bread  making.  In  the  state  contest  the 
largest  prizes  will  be  offered  for  white  bread.  In  this  contest 
corn  bread  is  the  only  other  class  of  foods  which  will  have  a 
place. 

Prizes  will  be  offered  for  the  best  handmade  and  the  best 
machine-made  apron. 

The  variety  of  articles  to  be  entered  at  the  state  contest  has 
been  thus  greatly  reduced,  because  it  is  thought  that  more  will 
be  accomplished  by  concentrating  effort  upon  a few  things 
than  by  dividing  time  and  attention  among  a larger  number. 


16 


The  University  of  Nebraska 


SEWING  CONTEST  ' ' 

Class  H,  Aprons.  Open  to  all. 

Class  H,  Lot  1.  Handmade  Apron. 

Class  H,  Lot  2.  Machine-made  Apron. 

The  exhibitor  may  choose  style  and  pattern  of  apron  she  will 
make.  An  apron  neatly  made  and  well  finished  will  be  scored 
higher  than  one  trimmed  with  laces,  ruffles  hnd  embroidery 
having  uneven  stitches,  crooked  seams  or  careless  finish. 


PROGRAM  FOR  THE  STATE  MEETING 

The  program  in  full  will  be  published  later  in  connection 
wdth  the  premium  list,  also  in  connection  with  the  general  pro- 
gram of  Organized  Agriculture. 

ENTRY  CARD 

Nebraska  Boys’  and  Girls’  Associations. 

Class.  . . .,  Lot.  . . . ; Class. . . .,  Lot.  . . . ; Class. . . .,  Lot. . . . ; 
Class. . . .,  Lot. . . . ; Class. . . .,  Lot. . . . ; Class. . . .,  Lot. . . . 

Name  of  Exhibitor  

Age  of  Exhibitor.  . . .years.  Town 

County 

Important  Notice: — Keep  this  card,  fill  it  out  and  attach  it 
(inside  the  box  or  wrapper)  to  your  exhibit  before  forwarding 
the  exhibit  to  Lincoln. 

One  entry  card  should  accompany  each  person’s  exhibits.  If  ' 
entry  is  made  in  more  than  one  Lot  or  Class,  the  name  of  the- 
exhibitor  should  be  written  on  cards  and  one  card  fastened  se- 
curely to  each  exhibit. 

1.  Monday,  January  20,  Entry  Day  for  Corn  Exhibits. 

2.  Tuesday  and  Wednesday,  January  21  ahd  22,  Entry 
Days  for  Cooking  and  Sewing  exhibits. 

3.  Thursday  is  given  to  visiting  the  Poultry  Show,  Horti- 
cultural Display,  and  Corn  Improvers’  Show,  to  what- 
ever may  be  of  interest  in  the  various  programs  open  to 
visitors ; to  the  inspection  of  the  Dairy  Department,  the 
HDrticultural  and  Live  Stock  Departments,  Machinery 


Nebraska  Boys*  and  Girls*  Associations  17 

Hall  and  the  Laboratories  of  Home  Economics  Depart- 
ment at  the  University  Farm,  also  the  University  Mu- 
seum, Library,  Work  Shops  and  other  points  of  interest 
on  the  University  Campus, 

4.  Thursday  evening,  an  address  in  Grant  Memorial  Hall 
by  Mr.  A.  D.  Shamel,  Department  of  Agriculture, 
Washington,  D.  C. 

5.  Friday,  the  regular  annual  business  meeting  of  the  Ne- 
braska Boys’  Agricultural  Association  and  of  the  Ne- 
braska Girls’  Domestic  Science  Association  and  a joint 
meeting  of  both  associations  will  be  addressed  by 
prominent  speakers. 

6.  Friday,  meeting  of  the  Executive  Committee. 'All  county 
officers  and  members  are  requested  to  be  present 
and  take  part  in  discussing  plans  for  future  work. 

7.  Friday,  another  pleasing  feature  will  be  the  Corn  Judg- 
ing contest  for  boys,  and  a bread  judging  contest  for 
girls.  All  members  are  eligible  to  these  contests. 
Study  well  the  score  card.  Practice  judging  and  come 
prepared  to  show  your  skill  at  judging  good  corn  or 
good  bread. 

8.  The  auction  of  prize  winning  exhibits  will  occur  Fri- 
day. Prize  winning  exhibits  in  the  corn  and  cooking 
contests  become  the  property  of  the  association  and 
will  be  auctioned  to  the  highest  bidders.  Prize  winning 
aprons  will  remain  the  property  of  the  exhibitors.  All 
exhibits  not  winning  prizes  may  be  claimed  by  the  re- 
spective owners  at  the  close  of  the  contest. 


COUNTY  CONTESTS  AND  MEETINGS 

Our  county  contests  and  meetings  this  year  may  be  divided 
into  four  classes: 

(a)  Counties,  with  regular  county  organizations  of  boys  and 
girls,  where  one  or  more  annual  contests  have  already  been 
held,  and  where ‘boys  were  furnished  seed  corn  last  spring 
by  the  county  manager.  This  provides  the  regular  ‘‘Class  A” 


18 


The  University  of  Nebraska 


division  of  the  county  and  state  contests, 

(b)  Counties  as  defined  under  (a)  except  that  the  first  an- 
nual contest  will  be  held  this  year. 

(c)  Counties  with  no  regnilar  county  organizations  wdiere  no 
see:l  Avas  furnished  last  spring,  but  AAdiere  the  first  county  con- 
test and  org’anization  meeting  aauII  be  held  this  }mar. 

(d)  Counties  as  defhied  under  (c)  except 'that  no  county 
contest  AAuIl  be  held  this  year  but  a program  will  be  arranged, 
a meeting  called  and  organization  effected. 

Our  work  is  comparatively  new.  Experience  the  past  two 
years  in  all  classes  of  county  contests  and  meetings  has  given 
results  AAdiich  may  be  utilized  this  year  in  avoiding  mistakes 
and  in  adding  some  common  features  to  the  success  of  contests 
and  meetings  in  counties  'vliich  are  in  various  stages  of  devel- 
opment indicated  above. 

Every  individual,  home,  and  community  has  its  particular- 
needs  and  possibilities;  but  there  are  some  things  of  general 
interest  for  all  individuals,  for  all  homes,  and  all  communities. 
Our  county  and  state  meetings  help  us  to  recognize  the  oppor- 
tunities on  the  farm;  they  stimulate  interest  in  home  affairs, 
and  aid  us  to  enjoy  the  Avork  that  otherAvise  becomes  a drudg- 
ery. These  meetings  Avill  surely  make  each  individual  more 
efficient  and  successful,  aauII  tend  to  make  happier  homes, 
stronger  characters  and  better  citizens. 

SOME  GENERAL  SUGGESTIONS  FOR  THE  COUNTY 

CONTEST 

CLASSES — 1.  Some  counties  limit  the  corn  contest  to  Class 
A,  members  Avho  sent  in  their  names  and  secured  seed  through 
the  County  Managers.  Others  add  some  or  all  of  the  classes 
recognized  in  the  state  contest.  The  means  for  providing  a 
satisfactory  premium  list  or  other  good  reason,  sometimes 
make  it  necessary  to  limit  the  number  of  classes  in  a contest. 
Class  B has  been  added  for  the  purpose  of  enlisting  those  who 
failed  to  enrol  in  Class  A,  but  who  have  afterAvard  become 
interested  and  desire  to  make  an  exhibit.  This  generally 
makes  a very  creditable  addition  to  the  contest.  Class  C has 
feAver  entries  but  the  educational  value  of  these  collective  ex- 


Nebraska  Boys^  and  GirW  Associations  19 

hibits  is  helpful  to  the  exhibitor  and  to  those  who  view  the 
exhibit.  Class  D,  the  acre  contest,  receives  fewer  entries  but 
the  results  are  good.  Classes  E and  F are  not  so  important  but 
make  a good  addition  to  the  contest. 

In  the  cooking  contest ; sugar  cookies,  ginger  cookies,  dough- 
nuts, cake  and  a few  other  common  articles  are  sometimes 
added.  In  the  sewing  contest,  sofa  pillow  covers,  samples  of 
patching  and  darning,  dressed  dolls,  some  kinds  of  plain  sew- 
ing or  fancy  work  are  added.  The  apron  is  the  general  fav- 
orite. Vegetable  contests  are  quite  common,  with  potatoes, 
(Irish  and  sweet),  peanuts,  sugar  beets,  and  other  common 
vegetables  that  can  be  well  preserved. 

In  the  beginning  the  contests  included  a greater  variety  of 
articles.  The  contest  must  often  include  what  the  people  can 
be  induced  to  undertake,  rather  than  what  should  be  first  un- 
dertaken from  another’s  standpoint.  After  sufficient  interest 
has  been  established,  the  work  may  be  limited  to  fewer  lines 
and  much  better  results  secured  for  the  individual.  A few 
things  well  done  will  yield  best  results  in  the  end. 

2.  The  PROGRAM. — The  program  should  not  be  crowded. 
The  time  limit  for  entering  exhibits  should  be  fixed  early 
enough  to  give  the  judges  plenty  of  time.  Judging  is  slow, 
painstaking  work  and  should  not  be  hurried.  It  is  very  desir- 
able to  have  the  judging  all  done  in  time  to  announce  results 
before  the  close  of  the  contest.  Where  two  days  are  given  to 
the  contest.  The  first  day,  or  at  least  until  noon  of  the  ,first 
day,  may  be  given  to  entering  exhibits.  It  is  much  better  to 
have  exhibits  all  entered  the  day  preceding  the  regular  pro- 
gram. Where  exhibits  come  from  a distance,  and  only  one 
day  is  given  to  the  contest,  exhibits  may  be  received  until  10 
o’clock  a.  m.  But  everything  should  be  in  readiness  so  that  ex- 
hibits may  be  entered  immediately  on  arrival. 

3.  Have  one  or  more  Entry  Secretaries.  An  entry  secretary 
for  each  division  of  the  contest  will  facilitate  matters  and  help 
to  keep  the  records  in  proper  manner.  Provide  each  secretary 
with  an  assistant. 

4.  Have  helpers  to  place  exhibits.  Have  a special  assistant 
in  charge  of  each  class  of  exhibits,  who  will  keep  everything 


20 


The  University  of  Nebraska 


in  order  and  see  that  exhibits  are  properly  entered,  placed, 
kept  in  place,  and  disposed  of  at  the  close  of  the  contest. 

5.  See  that  exhibit  tables  and  walls  are  properly  cleaned, 
and  in  condition  to  show  exhibits  to  advantage.  Do  not  crowd 
and  pile  ii])  exhibits.  Arrange  exhibits  according  to  classes, 
so  that  judges  may  compare  them  more  conveniently  and  visi- 
tors may  view  to  better  advantage. 

6.  An  excellent  exhibit  table  can  be  made  by  the  use  of 
ordinar}^  boards  with  simple  supports  as  shown  in  the  accom- 
panying cut. 


CUT  SHOWING  ARRANGEMENT  OF  EXHIBITS  OF  CORN  HEED  AT  AN  INSTITUTE 


7.  Have  places  for  exhibits  ready  before  exhibits  begin  to 
arrive.  Have  entry  cards  handy  and  make  it  somebody’s  busi- 
ness to  look  after  each  exhibit  when  it  arrives— see  that  it  is 
accompanied  by  proper  date  before  exhibitor  leaves. 

8.  The  following  suggestions  given  in  Miss  Bouton’s  bulletin 
were  written  especially  for  the  cooking  and  sewing  contests 
but  they  include  general  principles  and  are  given  here  as  be- 
ing apjdicable  to  all  contests  of  like  nature : 

a.  All  entries  should  be  accurately  recorded  in  a book  pro- 
vided for  the  purpose. 

b.  In  this  book  there  should  be  recorded,  beside  the  number 


Nehrasha  Boys*  and  Girls'*  Associations 


21 


of  the  entry  and  the  name  and  P,  0.  address  of  the  person 
making  the  entry,  the  name  of  the  article  and  the  class  to 
which  it  belongs. 

c.  Plenty  of  room  should  be  provided  to  arrange  the  exhibit 
advantageously.  If  the  tables  be  covered  with  paper  the  attrac- 
tiveness  of  the  exhibit  is  increased.  White  paper  is  generally 
preferred.  The  articles  should  not  be  crowded  together,  neither 
should  there  be  wide  spaces  between  them.  They  should  be  so 
arranged  as  to  make  the  most  attractive  appearance  possible. 
No  scraps  or  crumbs  should  be  left  lying  about  and  everything 
should  be  neat  and  clean. 

d.  Every  article  entered  in  the  exhibit  should  be  labeled.  On 
the  label  should  be  written  the  name  of  the  class  and  the  corre- 
sponding entry  number  recorded  in  the  book.  These  labels 
should  be  so  securely  fastened  to  the  articles  tliat  they  will  not 
foe  easily  brushed  aside  and  lost. 

e.  Articles  of  the  same  class  should  be  placed  together.  In 
other  words  there  should  be  one  place  for  the  white  bread  and 
another  for  the  corn  bread. 

f.  Aprons  may  sometimes  be  displayed  advantageously  on 
the  wall  or  sides  of  a booth.  If  there  be  colored  garments,  ar- 
range them  so  that  the  colors  will  harmonize.  There  are  some 
colors  so  inharmonious  that  they  are  said  to  quarrel  with  each 
other.  White  should  be  placed  between  such  colors. 

9.  The  program  should  be  enlivened  by  good  music,  and 
should  combine  the  features  of  entertainment,  instruction,  and 
business  to  such  an  extent  that  those  in  attendance  may  enjoy 
the  occasion,  may  feel  that  they  have  profited  by  being  there 
and  that  they  have  a definite  part  in  the  meeting  and  in  the 
work  plannd  for  them. 

10.  The  business  meeting  should  be  conducted  in  a business 
like  manner.  Do  not  drag.  Do  not  hurry  unnecessarily.  Do 
not  tumble  through  the  business  aimlessly.  Have  definite 
things  to  do  and  do  them.  Have  proper  reports  made  by  all 
officers.  Elect  delegates  to  the  state  meeting  or  for  other 
purposes  as  the  occasion  requires.  Get  committees  to  work. 
Give  them  something  definite  to  do.  See  that  it  is  done.  Have 
a real  live  earnest  meeting.  Have  plans— good  plans;  get  the 


22 


The  University  of  Nebraska 


right  Ivind  of  assistance,  carry  them  out — your  plans  and  yonr 
meeting  will  adjourn  in  the  spirit  that  will  bring  results. 

11,  For  discussion  of  prize  lists,  see  Bulletin  No,  12,  ‘‘Plant- 
ing Corn  for  the  ContestC^ 

SELECTING  COEN  FOR  THE  CONTEST, 

(By  Val  Keyser.) 

In  the  bulletin,  “Planting  Corn  for  the  Contest,’^  the  three 
essentials  to  the  greatest  possible  yield  of  corn  were  outlined; 
good  seed,  fertile  soil,  and  proper  tillage. 

The  time  has  now  arrived  to  consider  good  seed.  The 
object  of  this  bulletin  is  to  aid  the  boys  in  selecting  the  best 
seed  corn. 

The  boys  who  have  received  the  five  hundred  grains  from  the 
county  manager  and  have  growm  a patch  of  corn  will  perhaps 
all  bring  corn  to  the  contest.  The  following  suggestions  will 
be  found  helpful : 

Husking  the  Corn. — It  is  perhaps  better  to  husk  the  entire 
patch,  or  at  least  all  of  the  ears  that  promise  to  be  worth  con- 
sidering. The  ears  should  be  handled  with  great  care — better 
be  carried  in  baskets  than  in  sacks.  Care  should  be  taken 
not  to  allow  corn  to  become  w^et  after  the  husks  have  been 
removed,  for  when  corn  is  exposed  to  the  weather  it  becomes 
discolored.  If  one  desires  to  string  the  corn  up  on  wires,  a 
fcAv  husks  can  be  left  for  this  purpose. 

First  Selection. — Save  at  least  thirty  ears  which  you  con- 
sider the  very  best.  The  corn  should  be  spread  out  on  a floor, 
a table,  or  a bench  provided  for  this  purpose,  so  that  the 
ears  can  be  selected  carefully.  The  ears  should  be  handled  and 
examined  carefully.  The  silks  should  be  picked  off.  The 
shanks  should  be  broken  or  cut  off  close  to  avoid  unsightly 
butts  of  ears.  Study  the  score  card  before  making  this  selec- 
tion and  try  to  observe  the  essential  points.  Do  not  discard 
a good  ear  on  account  of  a few  missing  kernels,  because  the 
cut  is  small  for  missing  kernels,  and  the  good  points  about  the 
ear  may  overshadow  that  imperfection.  The  same  is  true  con- 
cerning a few  off-color  kernels.  When  you  have  selected  thirty 
ears  which  are  the  very  best,  the  next  thing  to  consider  is  the 
manner  of  caring  for  the  corn. 


23 


Nebraska  Boys*  and  Girls*  Associations 

CARE  OF  THE  SHOW  CORN 

One  of  the  most  important  points  in  preparing  your  corn 
for  the  contest  is  the  method  of  keeping  it  from  the  time  the 
corn  is  husked  until  it  is  ready  to  be  exhibited.  In  general 
we  could  say,  the  corn  must  be  kept  in  a place  where  it  is  dry, 
where  it  is  subjected  to  a free  circulation  of  air,  and  protected 
from  the  weather.  It  must  also  be  protected  against  rats,  mice, 
and  birds. 

When  the  corn  is  husked  early  in  the  season,  it  contains  a 
large  per  cent  of  water.  For  this  reason  grain  buyers  discrim- 
inate against  new  corn  by  requiring  seventy-five  or  eighty 
pounds  to  the  bushel.  When  the  contest  is  held  early,  as  will 
be  the  case  in  some  counties,  time  will  not  permit  the  corn  to 
become  dry  or  in  good  market  condition  before  it  is  necessary 
to  place  it  on  exhibition.  The  judge  will  take  this  point  into 
consideration.  But  where  the  contests  are  held  later,  the  corn 
will  have  time  to  become  dry,  firm  and  sound. 

PLACE  TO  KEEP  THE  SHOW  CORN 

Many  exhibits  of  corn  are  rejected  by  the  judge  on  account 
of  the  market  condition,  because  the  corn  has  not  been  kept  in 
a proper  place.  Upon  examination  the  kernels  are  found  to 
be  moldy  next  to  the  cob,  and  the  corn  is  condemned  as  having 
low  vitality,  or  in  other  words,  its  germinating  power  is  greatly 
injured.  The  practice  of  piling  corn  in  a tight  bin  is  bad,  and 
a considerable  amount  of  valuable  seed  corn  is  injured  in  this 
manner  every  year.  There  are  many  places  around  the  average 
farm  which  can  be  used  for  this  purpose.  It  can  be  hung  up 
in  the  driveway  between  covered  cribs,  or  suspended  from  the 
crosspieces  of  a machine  shed.  Some  granaries  are  provided 
with  a place  where  seed  corn  can  be  hung  or  stored,  but  it 
should  not  be  hung  over  bins  filled  with  grain,  as  a great  deal 
of  moisture  passes  ofi  from  the  stored  grain.  Perhaps  a vacant 
room  in  the  house  could  be  used  for  this  purpose.  Some 
farmers  have  provided  a seed  house  or  seed  room  equipped 
with  shelves  for  storing  the  corn.  Some  prefer  to  have  the 
corn  strung  up,  in  which  case  the  room  is  usually  provided 


24 


The  University  of  Nebraska 


with  a series  of  wires  arranged  in  rows  one  above  another  so 
that  the  space  is  well  used. 

Some  seed  growers  make  a practice  of  taking  an  inch  board 
twelve  inches  wide  and  any  length  desired,  and  driving  ten- 
penny  nails  through  the  hoard  in  rows,  so  that  the  points  pro- 
ject from  either  side.  The  nails  are  placed  far  enough  apart 
to  prevent  the  ears  from  touching.  The  butts  pf  the  ears  are 
pushed  onto  the  nails  so  that  the  ears  stand  points  out  at  right 
angles  to  the  board.  This  board  is  suspended  by  wires  fastened 
to  the  ends.  A device  of  this  kind  can  be  made  by  any  boy 
and  will  be  found  a very  satisfactory  method  for  curing  the 
corn.  Some  use  long,  shallow  boxes  with  bottoms  made  of 
screen  or  woven  wire,  and  suspend  these  filled  with  corn  from 
crosspieces  in  a suitable  building.  The  thoughtful  boy  will 
always  be  able  to  plan  some  convenient  device  for  taking  care 
of  the  corn.  Discussion  of  this  subject  should  come  before  their 
meetings  and  as  many  ideas  brought  out  as  possible.  Each 
boy  should  plan  a method  that  would  be  practical  for  storing 
larger  quantities  of  seed  corn.  He  should  get  ideas  from  his 
father  and  the  most  successful  corn  growers  in  his  community. 

The  real  good  that  should  come  from  this  work  is,  the  learn- 
ing of  new  methods  which  can  be  applied  on  the  farm. 


A POOR  EXHIBIT— FURNISHED  BY  INDA.  EXPR.  STATION, 


thi***' 


AN  EXCEU,?:nT  exhibit — FURNISHED  BY  IND.  EXPR.  STATION, 


Nebraska  Boys'*  and  Girls^  Associatiom  2T 

FINAL  SELECTION 

A convenient  method  to  follow  in  making  the  final  selection 
is,  to  place  the  thirty  ears  side  by  side  on  a bench  or  table  with 
the  butts  toward  yon;  then,  by  removing  one  ear  and  replacing 
it  by  another,  sort  the  exhibit  over  until  you  have  the  similar 
ears  side  by  side.  Determine  the  merits  of  each  ear,  and  select 
the  ten  ears  that  you  consider  the  very  best,  follownng  the 
score  card  as  a standard. 

The  final  selection  of  the  best  ten  ears  which  will  constitute 
the  boy’s  exhibit  requires  considerable  time  and  study.  An 
hour  is  not  sufficienL  Take  half  a day,  a day,  or  even  a week 
if  necessary  to  decide  which,  in  your  judgment,  are  the  best 
ten  ears. 

Each  boy  must  select  his  own  corn.  Study  the  score  card 
and  examine  the  ears  point  by  point,  as  enumerated  on  the 
card,  and  notice  cuts  on  pages 

PACKING  CORN  TO  SEND  TO  THE  CONTEST 

If  the  corn  is  to  be  shipped,  each  ear  should  be  wrapped  in 
paper  and  packed  in  a tight  box,  just  large  enough  to  nicely 
contain  the  ten  ears.  The  cover  should  be  fastened  securely 
so  that  the  ears  will  not  be  allowed  to  slide  or  roll  about  in  the 
box.  It  is  a good  plan  even  for  county  contests  to  pack  the 
ears  in  a box  of  this  kind.  Label  the  box  with  a tag  upon 
wFich  is  plainly  written  the  owner’s  name  and  address;  also 
tag  one  of  the  ears  to  enable  the  managers  to  easily  identify 
the  exhibit.  Corn  can  be  packed  in  this  way  and  sent  in  sev- 
eral days  before  the  contest. 


SCORE  CARD  FOR  CORN 


Varietv  Name 

Uniformity  of  exhibit 

10 

10 

5 

5 

10 

5 

5 

10 

10 

5 

25 

Shape  of  ears 

Color  of  cob 

Color  of  kernels 

Market  conditions 

Tips  of  ears 

Butts  of  ears 

Uniformity  of  kernels 

Shape  of  kernels 

Space  between  kernels .... 
Weight  of  grain 

Total 

100 

Student ’s  Name 

Date. 

28 


The  University  of  Nebraska 


DISCUSSION  OF  POINTS  AS  ENUMERATED  ON  TTIE 

SCORE  CARD 

Umformity  of  Exhibit. — First  consider  imiformity  of  exhibit^ 
i.  e,,  select  ten  ears  tliad  are  as  uniform  in  lengthy  size^  shape^ 
color,  a>nd  indentation  as  possible.  The  general  appearance 
of  the  exhibit  is  the  first  thing  to  attract  the  attention  of  the 
judges.  This  is  very  important  for  the  exhibit  will  be  cut  one 
point  for  each  ear  deficient  in  these  respects.  In  this  considera- 
tion do  not  overlook  the  trueness  to  type.  The  ear  should  be 
characteristic  of  the  variety  unless  the  exhibit  is  very  good 
and  the  ears  are  far  superior  to  those  typical  of  the  variety, 

Uniformitj"  in  length  is  very  desirable  and  an  exhibit  with 
ears  of  even  length  will  score  higher  than  one  that  varies,  un- 
less the  ears  should  be  exceptionally  short  or  unusually  long. 
Try  to  get  the  exhibit  of  ears  not  under  eight  inches  nor  over 
eleven  inches  in  length,,  for  most  varieties. 

Shape  of  Ears.^^ — The  ears  should  be  cylindrical  or  nearly  so, 
i.  e,,  the  circumferences  one  inch  from  the  butt,  at  the  center, 
and  two  inches  from  the  tip  should  be  as  uniform  as  possible. 
All  the  ears  of  the  exhibit  should  be  uniform  in  circumference. 
The  exhibit  will  be  cut  one  point  for  each  eaV‘deviating  from 
this  requirement.  Tapering  ears  are  objectionable.  The  mat- 
ter of  circumference  of  ears  will  also  depend  on  variety.  If 
Reid’s  Yellow  Dent  is  used,  you  would  expect  the  ears  to 
measure  from  7 to  7%  inches  in  circumference,  though  some 
very  good  exhibits  are  as  low  as  6.  The  rows  of  kernels 
should  be  straight.  Ears  overly  large  in  circumference  will 
likely  have  large  cobs,  which  tends  to  late  maturity.  Ears 
undersized  will  have  a less  number  of  rows  or  smaller  kernels, 
wliich  is  not  desirable. 

Shape  of  Kernels. — The  kernels  should  have  the  shape  of 
a keystone  on  the  broad  sides,  and  the  narrow  sides  should 
])e  parallel.  Kernels  that  are  rounded  or  shoe-peg  shaped,  or 
wedge-shaped,  are  objectionable.  The  indentation  should  be 
well  marked  and  the  germ  prominent.  The  exhibit  will  be 
cut  one  point  for  each  ear  having  objectionable  kernels. 

Uniformity  of  Kernels.— The  kernels  should  possess  similar 


Nebraska  Boys'*  and  Girls'*  Associations  29 

characters,  i.  e.,  after  the  rounded  kernels  have  been  shelled 
from  th  tii>s  and  butts  the  remaining  kernels  should  be  as 
nearly  alike  as  possible.  The  kernels  of  each  ear  should  be 
like  those  of  every  other  ear  in  shape  and  size.  This  feature 
is  considered  in  order  to  make  it  possible  to  secure  uniformity 
in  dropping  with  the  planter,  which  means  a good  stand. 
Kernels  having  the  proper  shape  are  considered  to  be  richer 
in  protein  and  oil,  and  of  higher  vitality  (stronger  germinating 
power). 

Color  of  kernels. — The  kernels  should  be  of  the  same  color, 
and  the  color  should  be  rich  and  bright,  typical  of  the  variety. 
Faded  and  dull-colored  kernels  indicate  variation  from  type, 
injury  from  weather,  or  injury  from  disease. 

For  each  white  crowned  kernel  in  a yellow  or  red  variety, 
the  exhibit  will  be  cut  one-tenth  of  a point.  For  each  yellow 
kernel  in  a white  variety  the  same  cut  is  made.  This  feature  is 
considered  to  encourage  purity  (trueness  to  variety)  and  free- 
dom from  mixture. 

Notice  that  the  cut  is  very  small  for  off-colored  kernels,  and 
do  not  discard  ears  that  are  otherwise  desirable  for  only  a 
slight  mixture. 

Space  Between  the  Kernels.— -The  rows  of  kernels  should  not 
be  more  than  one  thirty-second  of  an  inch  apart  at  any  part  of 
the  row.  If  more  than  one-sixteenth  of  an  inch  part  the  judge 
will  cut  one-half  point  for  each  ear.  If  the  n^ws  should  be 
less  than  one-sixteenth  and  more  than  one  thirty-second  of  an 
inch,  the  judge  will  cut  one-fourth  point  for  each  ear. 

If  the  kernels  are  properly  shaped,  the  rows  of  kernels  are 
apt  to  be  the  desired  distance  apart.  If  the  ear  has  ill-shaped 
kernels,  such  as  rounded,  three-cornered,  and  irregular  kernels, 
the  furrows  between  the  rows  will  likely  be  too  wide,  which  in- 
dicates a loss  in  proportion  of  corn  to  cob. 

Tips  of  Ears. — The  tips  of  the  ears  should  be  well  covered 
with  regular,  uniform  kernels.  The  proportion  of  tip  covered 
or  filled  must  be  considered.  Long,  pointed  tips  as  well  as 
flattened  and  double  tips  are  objectionable.  Ears  with  cobs 
protruding  beyond  the  corn  should  be  discarded  unless  they 
are  exceptionally  good  in  other  points. 


go  The  University  of  Nebraska 

The  Judge  will  add  together  the  length  of  protruding  cobs 
on  all  ears  of  the  exhibit  and  cut  at  the  rate  of  one-half  point 
for  each  inch. 

Butts  of  Ears. — The  rows  of  kernels  should  be  even  and 
swell  out  evenly  beyond  the  end  of  the  cob.  It  is  better  to 
select  ears  that  have  the  butt  kernels  regular,  thakis,  extending 
in  line  with  the  rows  of  the  ear. 

When  the  shank  is  removed,  the  depression  at  the  butt  of 
the  ear  should  be  well  marked. 

The  butt  of  the  ear  should  otherwise  be  rounded  and  uniform^ 
not  fattened,  ox^en,  swelled,  or  depressed. 

Color  of  Gobs. — The  cobs  should  be  uniformly  red  or  uni- 
formly white.  For  each  white  cob  in  the  exhibit  in  which  red 
cob  predominate  the  exhibit  will  be  cut  one  point. 

klarket  Conditions.- — The  corn  should  be  well  matured,  firm, 
and  sound. 

Where  the  corn  is  to  be  scored  early  in  the  fall,  the  judge 
will  make  allowance  for  this  feature. 

In  considering  market  conditions  of  the  corn,  take  the  ear 
in  both  hands  and  twist  it  slightly.  If  the  cobs  are  not  dry 
and  the  kernels  loose  on  the  cob,  it  will  be  very  noticeable 
when  the  ear  is  slightly  twisted. 

For  each  ear  deficient  in  maturity,  firmness,  and  soundness, 
the  exhibit  will  be  cut  one  point.  It  will  be  observed  that  ears 
with  overly  large  cobs  tend  to  mature  later;  also  ears  with 
undersized  cobs  which  bear  kernels  of  proper  length  are  apt  to 
be  weak,  and  break  and  shell  too  easily. 

The  size  and  quality  of  the  cob  determines  largely  the  early 
or  later  maturity  of  the  ear. 

V/eight  of  Grain. — The  weight  of  grain  to  the  ear  is  the  most 
important  consideration.  Twenty-five  points  out  of  the  hun- 
dred are  given  to  this  feature.  Suggestion:  Perhaps  one  of 

the  best  ears  that  has  been  selected  before  the  final  selection 
is  made  will  have  some  prominent  defect;  as,  cob  off-color,  or 
contains  kernels  of  a variety  of  another  color.  This  ear  could 
be  shelled  and  weighed,  which  would  give  the  exhibitor  an 
estimate  of  the  approximate  weight  of  grain  for  the  ten  ears 
selected. 


Nebraska  Boys^  and  GirW  Associations  3i 

The  weight  of  grain  on  an  average  ear  should  come  up  to 
the  following  requirements: 

Length  of  ear  12  inches  and  over,  weight  of  grain  17  ounces. 

Length  of  ear  11  to  12  inches,  weight  of  grain  15  ounces. 

Length  of  ear  10  to  11  inches,  weight  of  grain  14  ounces. 

Length  of  ear  9 to  10  inches,  weight  of  grain  13  ounces. 

Length  of  ear  8 to  9 inches,  weight  of  grain  11,5  ounces. 

Length  of  ear  7 to  8 inches,  weight  of  grain  9.5  ounces. 

Length  of  ear  6 to  7 inches,  weight  of  grain  8 ounces. 

For  each  ounce  given  length,  cut  the  exhibit  two  points. 

By  studying  the  corn  in  this  manner,  you  are  training  your- 
selves for  the  judging  contest,  and  the  ten  ears  brought  to  the 
contest  will  in  a measure  show  your  ability  to  score  corn, 

THE  SWEET  CORN  EXHIBIT 

Since  sweet  corn  is  used  largely  for  roasting  ears  and  can- 
ning purposes,  little  attention  has  been  paid  toAvards  perfecting 
the  seed  ear.  Good,  sound,  well-matured,  viable  seed  is  just 
as  essential  to  the  production  of  good  sweet  corn  as  is  the 
case  in  field  varieties.  Practically  the  same  standard  used  in 
field  corn  can  be  followed  for  scoring  sweet  corn.  The  ears 
Avill  be  smaller,  depending  upon  the  variety  used ; also  wrinkled 
kernels  with  more  pronounced  indentation  are  to  be  expected 
in  most  varieties  of  sweet  corn.  Ten  ears  will  constitute  an 
exhibit.  It  should  be  selected  and  cared  for  in  the  same  man- 
ner recommended  for  field  corn.  Premiums  will  be  offered  for 
the  best  exhibits  of  sweet  corn  in  the  State  Corn  Contest. 

THE  POP  CORN  EXHIBIT 

Since  pop  corn  is  used  only  in  its  mature  state,  in  selecting 
an  exhibit  for  the  contest  follow  the  same  general  directions 
as  enumerated  on  the  score  card  for  field  varieties.  A differ- 
ence in  size  of  ears  and  size  and  shape  of  kernels  is  expected. 
Highest  premiums  will  be  giA^en  for  White  Rice,  since  it  is 
recognized  as  the  best  variety  by  dealers  in  fancy  pop  corn 
and  confectioners.  This  variety  is  grown  throughout  the 
United  States.  Ten  ears  constitute  an  exhibit,  and  premiums 
Avill  be  offered  for  the  best  exhibits  at  the  state  show. 


S2 


12  072459032 

The  University  of  Nebraska 


RECOMMENDED  LIST  OF  BULLETINS 

1.  Experiments  with  Corn.  Bulletin  No.  91,  Nebraska  Agri- 

cultural Experiment  Station. 

2.  The  Production  of  Good  Seed  Corn.  Farmers^  Bulletin  No. 

229,  U.  S.  Department  of  Agriculture. 

3.  The  Selection  of  Seed  Corn.  Circular  No.  71,  Ohio  Agri- 

cultural Experiment  Station. 

4.  Indian  Corn.  Bulletin  No.  147,  Kansas  Agricultural  Experi- 

ment Station. 

5.  The  Selection,  Preservation  and  Preparation  of  Seed  Com. 

Circula>r  No.  2^  Indiana  Agricultural  Experiment  Statian. 


